- Heat a dash of oil in a pan. Add onion and garlic and cook over a low heat until onion softens. Add Gregg’s Ground Chipotle and Gregg’s Rubbed Oregano. Stir and cook a further 1 minute. Pour over Wattie’s Chopped Tomatoes in Puree and add sugar. Stir while bringing to the boil. Reduce heat and continue cooking, stirring frequently until sauce is reduced to 1 cup.*
- Mash drained Wattie’s Pinto Beans or alternatively pulse in a food processor until roughly chopped. Add to the sauce with the cream cheese. Stir to mix. Set aside.
- Heat tortillas according to packet instructions. To assemble the burritos, fill tortillas with shredded lettuce, pinto bean mix, avocado, red capsicum and coriander, if wished. Roll up to enclose filling.
* It is important to reduce to sauce to 1 cup to ensure it is thick.
** The bean filling makes a delicious dip – serve with corn chips or spoon over corn chips and top with grated cheese.
** To make these into Smoky Spiced Chicken and Bean Burritos: Omit the cream cheese. Add 200g chicken mince into the pan with the onion and garlic. Stir fry until chicken colours and onion softens. Continue recipe – mixing the meat sauce into the mashed Wattie's Pinto Beans.